Pineapple Loaded Hawaiian Muffins

Inspired by my daughter’s recent trip to Hawaii and the nautical gifts she so generously brought back for Kitchen Getaway. I know Missy, the picture isn’t showing off my gifts in the best light. But the muffins look great!

Preheat oven to 375 degrees F
Use cooking spray to treat large muffin tin
Makes 6 large muffins

2 Cups all purpose flour
1 1/2 Teaspoons of baking powder
1/2 Teaspoon baking soda
Generous 1/4 teaspoon salt
Pinch of cinnamon
1/4 Cup room temperature butter
1/2 Cup brown sugar
1 Egg-room temperature
1 Teaspoon orange extract
3/4 Cup unsweetened pineapple juice
3/4 Cup roughly chopped canned pineapple-well drained

1/4 Cup chopped macadamia nuts (optional)
1/4 Cup unsweetened flaked coconut (optional)

Measure the first 5 ingredients in a bowl and whisk to mix. Set aside.

In a large bowl add the butter and sugar and beat until creamy.

Add the egg to the butter/sugar mixture and beat until fluffy.

Add the flour mixture with the pineapple juice to the butter/sugar/egg, alternating. Just until mixed

Add the extract.

Fold in the pineapple and macadamia nuts.

Pour into prepared muffin tin.

Sprinkle the tops with coconut. (optional)

Bake for 25 minutes.

Eat while warm!